SENIOR HIGH SCHOOL

GRADE 11/12
COOKERY 4 of 4
Quarter 4
Module 11: PREPARING STOCKS, SAUCES, AND SOUPS
Module 12: PREPARING POULTRY AND GAME DISHES
Module 13: PREPARING AND COOK MEAT

1st Edition

DO_Q4_COOKERY4_GRADE11/12 MODULE11-13
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COOKERY 4 of 4
Alternative Delivery Mode
Quarter 4 – Module 11: Preparing Stocks, Sauces, and Soups
Module 12: Preparing Poultry and Game Dishes
Module 13: Preparing and Cooking Meat
First Edition, 2021
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Published by the Department of Education
Development Team of the Module
Writers Module 11: MARIA CECILIA A. MAÑANITA
Preparing Stocks, Sauces, and Soups Valenzuela National High School -SHS
MARIVIC R. FRANCISCO
Malanday National High School
Module 12: GENER A. RESPICIO
Preparing Poultry and Game Dishes Dalandanan National High School
Module 13: JUNNEL A. RESPICIO
Preparing and Cooking Meat Valenzuela Special Education (ValSped)
Content Module 11: JUNNEL A. RESPICIO,
Editors Preparing Stocks, Sauces, and Soups GENER A. RESPICIO
Module 12: JUNNEL A. RESPICIO,
Preparing Poultry and Game Dishes MARIVIC R. FRANCISCO
Module 13: MARIA CECILIA A. MAÑANITA,
Preparing and Cooking Meat GENER A. RESPICIO
Reviewers MRS. REMEDIOS L. SANTOS – EPS-HE/TLE/TVL, SDO Valenzuela
MR. GENER A. RESPICIO – MT1, Dalandanan National High School
MR. JUNNEL A. RESPICIO – MT1, Valenzuela Special Education
MS. MARIVIC R. FRANCISCO – Malanday National High School
Language DR. BENJAMIN A. DILLENA JR. – Ugong Senior High School
Editors DR. ERIZZA ANN S. ALVAREZ – Malinta National High School
MS. JUSTINE ALLYSON DIONISIO – Dalandanan National High School
Illustrator GENER A. RESPICIO
Layout Artist GENER A. RESPICIO, RAPHAEL A. LOPEZ
Management DR. MELITON P. ZURBANO, Schools Division Superintendent (SDS)
Team MR. FILMORE A. CABALLERO, CID Chief
MRS. JEAN A. TROPEL, Division EPS In-charge of LRMS
MRS. REMEDIOS L. SANTOS, Division EPS In-charge of HE-TLE/TVL
Printed in the Philippines by ________________________
Department of Education – National Capital Region – SDO VALENZUELA
Office Address: Pio Valenzuela St., Marulas, Valenzuela City
Telefax: (02) 292 – 3247
E-mail Address: sdovalenzuela@deped.gov.ph

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 MODULE PREPARING STOCKS,
11 SAUCES, AND SOUPS
Stocks are the base of soup, sauces, gravies, meat, poultry and fish dishes.
Meat stocks are made from juice of meats, vegetables and herbs, extracted by long
gentle simmering with water, chicken, fish and vegetable stocks do not have to be
cooked for so long. Stocks, soups and sauces are the foundation of many types of
cuisines across the world.

At the end of this module the students will be able to:

Lesson 1 – prepare stocks required for menu items;
Lesson 2 – prepare soup required for menu items;
Lesson 3 – prepare sauce required for menu items; and
Lesson 4 – store and reconstitute stocks, sauces and soups.
This module deals with the skills, knowledge and attitudes required to prepare,
present, evaluate, store and reconstitute stocks, sauces & soups.

Directions: Read the following statements carefully. Choose the correct letter that
describes the statement. Write your answer in your activity/portfolio
notebook.
1. Which of the following is a type of food that enhances the natural aroma when
added to another food?
A. Aromatics C. Herbs
B. Condiments D. Spices
2. Which of the following is a combination of chopped carrots, celery and onions
used to add flavor and aroma to stocks?
A. Bouillon C. Brown Stocks
B. Bouquet Garni D. Mirepoix
3. Which of the following stock is prepared from fish bones and vegetable aromatics,
herbs, and spices and simmer for about 30 minutes?
A. Brown Stocks C. Fish Stocks
B. Chicken Stocks D White Stocks
4. Which of the following is called “The Fundamental of Cooking”?
A. Mirepoix C. Soups
B. Sauces D. Stocks
5. Which of the following basic types of stocks is prepared by poaching stock with
aromatic herbs and spices with vegetables?
A. Brown Stocks C. Fish Stocks
B. Court Bouillon D. White Stocks
6. Which of the following liquids is thickened or unthicken and made up of major
components of meat, vegetables, herbs and spices?
A. Mirepoix C. Soup
B. Sauce D. Stock
7. Which of the following sauces refers to Espagnole?
A. Brown Sauce C. Veloute
B. Hollandaise D. White Sauce

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 8. Hollandaise is what type of sauce?
A. Dairy based sauce C. Stock based sauce
B. Emulsion sauce D. All of the above

9. Which of the following thickening agent is a combination of equal parts of fat and
flour?
A. Bechamel C. Roux
B. Espagnole D. Velouté
10. Which of the following basic sauces is prepared with clarified butter and which
with egg yolk, vinegar and peppercorn?
A. Bechamel C. Roux
B. Espagnole D. Velouté

MODULE 11 PREPARING STOCKS

Lesson 1 FOR REQUIRED MENU ITEMS
Stocks are the base of soup, sauces, gravies, meat, poultry and fish dishes.
Meat stocks are made from juice of meats, vegetables and herbs, extracted by long
gentle simmering with water, chicken, fish and vegetable stocks do not have to be
cooked for so long. Stocks, soups and sauces are the foundation of many types of
cuisines across the world.
At the end of this lesson, you are expected to:
1. use ingredients and flavoring according to enterprise standards; and
2. produce variety of stocks according to enterprise standards.

Stocks are important foundations in professional cookery. They are rich, flavorful
liquids used as a base for soups, sauces and other dishes. Usually produced by simmering
meat, fish or poultry flesh and bones, vegetables and seasoning with liquid. Stock is an
important component in several cooking methods. It is the basis of all meat sauces, soups
and purées, there are three main types of stocks:

1. white stock is a cooking liquor made from bones, vegetables and herbs
2. brown stock is the same as white stock except you brown the bones in a pan or
in the oven before you add the rest of the ingredients
3. vegetable stock is made from vegetables and herbs, without any bones

Cooking Methods
Different foods can be cooked in different ways. We use different cooking methods
to:
• make food easy to digest and safe to eat
• make food pleasant to eat, with an agreeable flavor
• give food a good texture – tender, slightly firm, crisp, depending on the food
• give variety to our menus and our diets.
The different methods also have specific purposes and advantages. The following
ways of cooking food are described in the sections below:
• boiling
• pot roasting
• poaching, cooking with a tandoor
• steaming, grilling (griddling)
• stewing/casseroling, frying (shallow and deep)
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 • braising, microwave cooking.
• baking
• roasting

Ingredients in Preparing Stocks

1. Bones - the flavor and body of stocks are derived from the bones of beef, veal,
chicken, fish, and pork. The kinds of bones used determine the kind of stock,
except vegetable stock.
2. Mirepoix - is the French term for the combination of coarsely chopped onions,
carrots and celery used to flavor stocks. It is the foundation in preparing white
stocks and soups with a ratio of 3:1:1 (3 parts of Onion, 1 part of celery, 1 part of
carrot).
3. Acid products – acid helps dissolve connective tissues, and extract flavor and body
from bones.
4. Scraps and left-over - scraps may be used in stocks if they are clear, wholesome,
and appropriate to the stock being made.
5. Seasoning and spices – used to add flavor and aroma
6. Bouquet garni – assortment of fresh herbs and aromatic ingredients tied in a
bundle with string so it can be removed easily from the stock.
Guidelines When Making Stocks
▪ Use only fresh bones and vegetables.
▪ Frequently remove scum and fat from the surface of the stock as it cooks.
▪ Simmer gently.
▪ Do not add salt
▪ Strain and cool it quickly before store in a refrigerator.
▪ Stocks ingredients are boiled starting cold water to promotes the extraction of
protein.
The Cooking Time for Stock
The following are approximate cooking time for different stocks; the time will vary
according to numerous factors such as ingredients quality, volume and cooking
temperature.
Stocks Cooking Time
White beef stock 8 to 10 hours
White and brown Veal Game stock 6 to 8 hours
Fish Stock 45 minutes to 1 hour
White poultry and Game Bird Stocks 3 to 4 hours
Vegetables Stock 45 minutes to 1 hour
Different Kinds of Spices
Bay Leaf Saffron Pepper corns Oregano
Cajun Ginger Paprika Flux seeds
Cinnamon Nutmeg Poppy Seed Rubs
Curry powder Mustard Rosemary Vanilla Beans
Preparing Stocks (White and Brown Stocks)
Ingredients:
▪ Raw meat bones, chopped in to small pieces,
▪ Raw Water
▪ Onion, carrot, celery, leek, (whole for white, and chopped for brown stocks)
▪ Faggot a bunch of herbs (bouquet garni)
Let’s Cook!
1. Chop the bones into small pieces and remove any fat or marrow.
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 2. Wash and peel the vegetables. Leave them whole for white stock and chop them
for brown stock.
3. Prepare a bunch of herbs (bouquet garni).

Cooking White Stock

1. Place the bones in a large pot, cover with cold water and bring to boil.
2. As soon as the water boils, take the pot to the sink and drain the water.
3. Wash the bones and clean the pot.
4. Return the bones to the pot, cover them with water and boil again.
5. Reduce the heat so that the water is simmering gently.
6. Skim the surface to remove any scum and wipe round the top and inside of the pot.
7. After 2–3 hours, add the vegetables and the faggot of herbs.
8. Simmer for at least 3–4 hours, skimming regularly.
9. When the cooking is finished, skim the stock again and strain it.

Cooking Brown Stock

1. Glaze the chopped bones with tomato paste or fat well on all sides. You can do this
by frying in a pan, or by roasting in a pre-heated oven.
2. Strain off any fat and place the bones in a large pot.
3. If there is any sediment in the bottom of the frying pan or roasting tray, brown this
and then deglaze (swill out) the pan with ½ liter of boiling water.
4. Simmer for a few minutes and add liquid to the bones.
5. Cover the bones with cold water and bring it to boil.
6. Reduce the heat so that the water is simmering gently.
7. Simmer for 2–3 hours, skimming the surface to remove any scum as required.
8. Fry the vegetables in a little fat until brown. Drain off any fat and add in the mixture
with the bunch of herbs.
9. Simmer for 3–4 hours, skimming regularly.
10. When the cooking is finished, skim the stock again and strain it.
Cooking Chicken Stocks
Ingredients -These are the same as for white stock, but replace meat bones with chicken.
The cooking instructions are the same as for white stock. However, depending on what
sort of chicken you use:
1. Allow the boiling chicken to three-quarters cook before adding the vegetables. The
time will vary according to the age of the chicken.
2. Simmer the carcasses and/or winglets for 1 hour, add the vegetables and simmer
for an hour. The cooking instructions are the same as for white stock.

MODULE 11 PREPARING SOUPS

Lesson 2 FOR REQUIRED MENU ITEMS
Different flavored stocks can be used as a base to make a large variety of soups.
Almost any of the vast range of fresh vegetables and dried pulses (peas and beans) can be
added to soups. Grains, pasta, herbs and spices can also be used.
At the end of this lesson, you are expected to:
1. select & assemble correct ingredients in preparing soups. Including stocks &
garnishes;
2. prepare variety of soup recipes according to enterprise standards; and
3. present and evaluate soup recipes in accordance with the criteria

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Classification of Soups
1. Clear Soup - are soups based on a clear, unthicken broth or stock. They may be served
plain or garnished with a variety of vegetables and meats. They are very similar to
stocks, except those broths are based on meats rather than bones so they are richer
and have a more defined flavor. Broths can be used as a liquid in preparing soups.

➢ Broth and bouillon -simple clear soup without solid ingredients.

➢ Vegetable soup – clear seasoned stock or broth with the addition of vegetable,
meat, or poultry.
➢ Consommé – rich, flavorful stock or broth that has been clarified to make it
perfectly clear and transparent.
Ingredients 4 Portions 10 Portions
Butter, margarine or oil 25g 60g
Leeks, trimmed and washed 400g 1 1/2 kg
White stock 750 ml 2 liters
Potatoes, peeled and washed 200 g 1/2 kg
Bouquet garni
Salt
2. Thick Soups- are soups that are thickened to provide a heavier consistency. Thick
soup is a cream soup based on béchamel sauce and finished with a heavy cream.
➢ Cream soups – are soups thickened with roux, beurremanie, liaison or other
thickening agents, plus milk, or cream.
➢ Purees – vegetable soup thickened with starch
➢ Chowders – are hearty soups made from fish, shellfish or vegetables usually
contains milk and potatoes.
➢ Veloutés – are soups thickened with egg, butter, and cream.

Basic Principles of Preparing Soup

Principles Procedures
1st ▪ Starting with Cold Water
2nd ▪ Cutting vegetable to appropriate size for the type of stock will help the
maximum flavor to be extracted.
3rd ▪ Select your protein based (beef, chicken, pork and fish).
4th ▪ Simmering. Gentle extractions aid in flavor and nutrition.
5th ▪ Skimming. Keep the stock clear by removing the scum regularly.

Preparing Leek and Potato Soup

Let’s Cook!
Wash, trim & cut the leeks (white & light green) part into ½ cm flat squares “paysanne”.
Wash, peel the potatoes and cut into½ cm squares x 2mm thick. Prepare a bouquet
garni.
Cooking
1. Melt the fat in a saucepan. Add the leeks, cover with a lid and cook slowly without
coloring until soft (sweat).
2. Add the stock, potatoes, bouquet garni and a little salt. Simmer for approximately
15 minutes.
3. Remove the bouquet garni, and season to taste.

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 Preparing Butter Squash Soup
Ingredients 4 Portions 10 Portions
Butternut squash, peeled and finely diced 2 5
Leeks, finely shredded 2 5
Garlic cloves, peeled and chopped 2 5
Vegetable stock I liter 2.5 liters
Vegetable oil 60 ml 150 ml
Double cream or natural yoghurt 250 ml 625 ml
Chopped chives 1 tsp 2 1/2 tsp
Ground black pepper

Let’s Cook!
1. Peel and finely dice the butternut squash. Wash the leeks and shred them finely.
Wash and chop the chives.
2. Heat the pan with oil and sauté the squash lightly for 5 minutes.
3. Add the leeks and garlic, and sauté for a further 3 minutes, stirring occasionally.
4. Season with black pepper and add the vegetable stock.
5. Bring to boil and simmer for 10–12 minutes until the squash is cooked.
6. Puree the soup and strain.
7. Put the soup into a clean saucepan and bring to boil. Remove from the heat and
add the cream or yoghurt.
8. Check consistency and flavor.

MODULE 11 PREPARING SAUCES

Lesson 3 FOR REQUIRED MENU ITEMS
A sauce is a liquid that has been thickened in some way, maybe by a roux or corn
flour or arrowroot. (A roux is a combination of fat and flour gently cooked over a low heat
for a short time.) Some types of accompaniments that are called sauces are not really
sauces (e.g., apple sauce, mint sauce, horseradish sauce).
At the end of this lesson, you are expected to:
1. Classify various types of sauces and their corresponding; and
2. prepare variety of hot and cold sauces based on the enterprise standards.

Sauce is a flavorful liquid, usually thickened that is used to season, flavor and enhance
other foods. It adds:
▪ Moistness ▪ Richness ▪ Appeal
▪ Flavor ▪ Appearance (color and shine)
Five Mother Sauces
1. White sauce/Bechamel - basic ingredient is milk which is thickened with flour
enriched with butter.
2. Velouté sauce- chief ingredients are veal, chicken and fish broth, thickened with
blonde roux.
3. Hollandaise – a rich emulsified sauce made from butter, egg yolks, lemon juice
and cayenne.

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 4. Brown sauce / Espagnole – It is a brown roux-based sauce combined with
brown stock.
5. Tomato – made from pureed tomato* and combined with a seasoned stock
(ham/pork).
*Note: any tomato products
A. Variation of Sauces
1. Hot sauces – made just before they are to be used and served hot.
2. Cold sauces – cooked ahead of time, and served cold.
B. Thickening Agents
Thickening agent – thickens sauce to the right consistency. The sauce must be thick
enough to cling lightly to the food.
Starch granules are separated in two ways:
 Mixing the starch with fat. Example: roux
 Mixing the starch with a cold liquid. Example: slurry

Roux – is a cooked mixture of equal ratio of fat and flour.

1. Fat
A. Clarified butter. Using clarified butter results to finest sauces because of its flavor.
B. Margarine. Used as a substitute for butter because of its lower cost.
C. Animal fat. Chicken fat, beef drippings and lard.
2. Flour
The thickening power of flour depends on its starch content. Bread flour is
commonly used in commercial cooking. It is sometimes browned for use in brown
roux. Heavily browned flour has only 1/3 the thickening power of not brown
flour.
A roux must be cooked so that the sauce does not have a raw, starchy
taste of flour.
The kinds of roux differ on how much they are cooked.
➢ White roux – cooked just enough to cook the raw taste of flour; used for
béchamel and other white sauces based on milk.
➢ Blond roux – cooked little longer to a slightly darker color and used for
veloutes.
➢ Brown roux – cooked to a light brown color and a nutty aroma. Flour may be
browned before adding to the fat. It contributes flavor and color to brown
sauces.
C. Common Problems in Sauce
▪ Discarding ▪ poor texture ▪ oil streaking
▪ oiling-off ▪ syneresis (weeping)

Hygienic Principles and Practices in Sauce Making

1. Make sure all equipment is clean.
2. Hold sauce not longer than 1 ½ hours and discard left over.
Note: Never mix an old batch of sauce with a new batch.
3. Never hold hollandaise or béarnaise or any other acid product in aluminum. Use
stainless-steel or any available containers.

Preparing Bechamel
INGREDIENTS 1 Liter 2 Liters
Margarine, butter or oil 100 g 400g
Flour 100 g 400g
Milk, warmed I liter 4½ liters
Onion studded with cloves 1 2-3

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Let’s Cook!
Push a clove into an onion, with the sharp end going into the onion, leaving the round
end studding the outside of the onion. Use more cloves for a stronger flavor.
Cooking
1. Melt the fat in a thick-bottomed pan.
2. Mix in the flour with a wooden or heat-proof plastic spoon.
3. Cook for a few minutes, stirring frequently. As you are making white roux you
should not allow the mixture to color.
4. Remove the pan from the heat to allow the roux to cool.
5. Over a low heat, return the pan to the stove and, gradually mix the milk into the
roux.
6. Add the studded onion.
7. Allow the mixture to simmer gently for 30 minutes, stirring frequently to make
sure the sauce does not burn on the bottom.
8. Strain the sauce.
Preparing Velouté
Ingredients 4 Portions 10 Portions
Margarine, butter or oil 100 g 400g
Flour 100 g 400g
Stock (chicken, fish) 1 liter 4 1/2 liters
Cooking
1 Melt the fat in a thick-bottomed pan. Mix the flour.
2 Cook out to a sandy texture over a gentle heat, allowing the lightest shade of
color (blond roux).
3 Remove the pan from the heat and allow the roux to cool.
4 Over a low heat, return the pan to the stove and, gradually add the hot stock.
5 Mix until smooth and simmering.
6 Cook for 1 hour on a low heat, making sure the sauce does not burn on the
bottom, and pass through a fine strainer.
Storage Suggestions
To prevent the sauce from skin formation, brush the surface with melted butter.
When ready to use, stir this into the sauce. Alternatively, cover the sauce with cling film
or grease proof paper.
Preparing Hollandaise
Cooking:
1 Clarify the butter. Keep it warm but not hot.
2 Place the egg yolks and cold water in a bowl and beat
well in a few drops of lemon juice.
Ingredients:
3 Hold the bowl over a hot water bath/double boiler
• 1kg. butter and continue to beat until the yolks are thickened
• 12 pcs egg yolks and creamy.
• 4 tbsp. cold water 4 Remove the bowl from the heat. Using a ladle, slowly
• 6 tbsp. lemon juice and gradually beat in the warm butter. Add the
• Salt to taste butter drop by drop at first. If the sauce becomes too
• 1 cayene to taste thick to beat before all the butter is added, beat in a
little of the lemon juice.
5 When all the butter has been added, beat in lemon
juice to taste and adjust seasoning with salt and
cayenne. Keep warm for service. Hold no longer
than ‘1 ½ hours.

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 Preparing Roast Gravy (Brown Sauce)

Ingredients 4 Portions 10 Portions

Raw meat bones, (hopped small) 200g 500g
Brown stock or water 500ml 1 1/2 liters
Onions, roughly chopped 50 g 125 g
Carrots, roughly chopped 50 g 125 g
Celery, roughly chopped 25 g 60 g

Let’s Cook!
1. Glaze the bones with tomato paste or fat, and place to a pre-heated oven at 180°C
or in a frying pan on the stove.
2. Drain off the fat and place bones in a saucepan.
3. Deglaze the tray or pan with stock or water to ensure that the tasty brown
residue is not wasted.
4. Pour the deglaze liquid into the saucepan with the bones and cover it with stock
or water.
5. Bring to boil, skim, and allow to simmer.
6. Lightly fry the vegetables in a little fat, and add to the mixture.
7. Simmer for 1½–2 hours, strain and skim any excess fat off the surface.
Preparing Tomato Sauce
INGREDIENTS
Carrots 90 g Bay leaf 1-2 pc/s
Celery 30 g Tomato purée 12 g
Garlic ½ clove Plum tomatoes 200 g
Vegetable oil 25 g Chicken stock 750 g
Butter 25 g Cream 75 g
Thyme 1g Gastric 75 g

Note: Gastric is made by reducing 100 ml sherry vinegar and 35 g caster sugar to a light caramel.

Let’s Cook!
1. Grease the carrots, celery and garlic with oil and butter.
2. Add the thyme, bay leaf and tomato purée. Cook for 5 minutes.
3. Add the tomatoes and cook for 5 minutes.
4. Add the stock and reduce by a third.
5. Add the cream and bring the sauce to boil.
6. Puree the sauce.
7. Season to taste.

Directions: Write M if the statement is correct and F if incorrect.

1. A white roux is cooked little longer to a slightly darker color
2. A brown roux is cooked to a light brown color and a nutty aroma.
3. A blond roux is cooked just enough to cook the raw taste of flour

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Directions: In your activity/portfolio notebook do the following activities:

Activity 1. Preparing Soup

1. Prepare, cook and taste the recipe
Notes to the Teacher
tomato soup with and without a gastric. Teacher will present the rubric of
2. Discuss and assess the two versions. assessment.

Activity 2 Preparing Sauce

1. Suggest a variation of your own, using one of the mother sauces and a dish with
which it might be served.
2. Taste, discuss and assess it.

1. It is a combination of fat and flour gently cooked over a low heat for a short time.
A. Bouquet garni C. Roux
B. Mirepoix D. Velouté
2. Which of the following ingredients in making stock is a bundle of assorted fresh
herbs and aromatic ingredients?
A. Bouquet garni C. Scraps
B. Left over D. Seasonings and spices
3. Which of the following thick soup is made from fish, shellfish por vegetables and
usually contains milk and potatoes?
A. Chowder soup C. Puree soup
B. Cream soup D Velouté
4. The following statements are reason why we use different cooking methods
except;
A. give food a good texture
B. give uniformity to our menus and our diets.
C. make food easy to digest and safe to eat
D. make food pleasant to eat, with an agreeable flavor
5. Which one is the easiest to prepare?
A. Brown stock C. White stock
B. Vegetable stock D. None of the above
6. What are the main ingredients that adds flavor and body of stocks?
A. Acid products C. Seasoning
B. Bone D. Spices
7. Which of the following clear soup is rich and flavorful stock or broth that has
been clarified to make it perfectly clear and transparent?
A. Broth C. Consommé
B. Bouillon D. Vegetable soup
8. Which of the following basic sauces whose main ingredient is milk thickened with
flour enriched with butter?
A. Hollandaise sauce C. Velouté sauce
B. Espagnole D. Tomato sauce
9. Which of the following cooking time is recommended in preparing beef stocks?
A. 1- 4 hours C. 6-8 hours
B. 3-4 hours D. 8-10 hours

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 10. What is the liquid that has been thickened in some way, maybe by a roux or corn
flour or arrowroot?
A. Sauces C. Stocks
B. Soups D. All of the above

MODULE PREPARING POULTRY AND

12 GAME DISHES
Poultry includes all domestic birds suitable for food except pigeon and squab.
Chicken, fowl, turkey, duck, and goose are examples of poultry products. Game includes
such bird animals suitable for food as are pursued and taken in field and forest. Examples
of game birds are quail, partridge, wild duck, guinea fowl, guans, etc. Chicken is grown
for their egg and meat and they are classified as egg-type chicken and meat-type chickens.
At the end of this lesson, you are expected to:
• perform mise en place;
• prepare and cook poultry and game dishes;
• present variety of poultry and game dishes; and
• store poultry dishes

Directions: Read the following statements carefully. Choose the letter that best describes
the statement. Write your answer in your activity/portfolio notebook.
1. It is a bird that are hunted for food.
A. Game C. Poultry
B. Livestock D. Swine
2. What animal birds raised commercially and domestically for meat and eggs?
A. Game C. Poultry
B. Livestock D. Swine
3. Which of the following refers to desexed male chicken?
A. Broiler C. Hen
B. Capon D Rooster
4. To what part of poultry does breast meat belong?
A. Dark meat C. Variety meat
B. Tough meat D. White meat
5. Which of the following chicken refers to a male chicken under 10 months old?
A. Fryer C. Rooster
B. Hen D. Stag
6. Which of the following refers to stewing chicken?
A. Fryer C. Rooster
B. Hen D. Stag
7. It is a dressed poultry that have been chilled or frozen.
A. Drawn poultry C. Live poultry
B. Dressed poultry D. Whole poultry
8. What is the most common form of poultry in the market?
A. Drawn poultry C. Live poultry
B. Dressed poultry D. Whole poultry
9. These are the different cuts of poultry products EXCEPT _____.
A. Breast C. Thigh
B. Drumstick D. Whole chicken

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 10. These are the poultry products of dark meat EXCEPT _____.
A. Breast C. Thigh
B. Drumstick D. Wings

MODULE 12
PERFORM MISE EN PLACE
Lesson 1
Mise en place (MEEZ ahn plahs) is a French term for having all your ingredients
measured, cut, peeled, sliced, grated, etc. before you start cooking. Pans, mixing bowls,
tools and equipment are set in place. It is a technique used to assemble meals quick and
easy.
In this lesson, you will learn about the classification, market forms, nutritional
value, selecting good quality of poultry and games, and preparing ingredients according
to standard recipes.
At the end of this lesson, you are expected to:
1. Identify the classification and market form of poultry and game products;
2. use appropriate tools and equipment; and
3. appreciate meat’s nutritive value and freshness characteristics of poultry
and game products.

Directions: Enumerate the classification of poultry and game products. Write your
answer in your activity/portfolio notebook.

Classification of Poultry and Games

Bird Uses
- Chicken meat and eggs
- Duck and Goose meat, eggs, feathers
- Turkey, Pheasant and Pigeon meat
- Wild duck meat and feather
- Quail meat, eggs
Classification of Chicken Associated with Age, Sex, Live Weight/Breed
Broiler or Fryer a young chicken, usually 9 to 12 weeks of age, of either sex.
Roaster a roaster is usually 5 to 6 months of age
Capon a surgically desexed male chicken usually under 8 months of age.
Stag male chicken under 10 months old with toughened and darkened flesh
Cock or Roaster mature male chicken with coarse skin, toughened and darkened meat.
a large chicken about 4 kgs. dressed weight which are on sale
Jumbo Broiler
especially during the Christmas holiday.
Broiler Duckling - a young duck (usually under 8 weeks of age) of
either sex that is tender meat and has a soft bill and a soft windpipe;
ducklings classified as broiler-fryers weigh from 3 to 6 ½ pounds.
Roaster Duckling - a young duck (usually under 16 weeks of age) of
either sex that is tender-meat and has a bill that is not completely
Duck hardened and a windpipe that is easily dented; they usually weigh
from 4 to 7 ½ pounds.
Mature Duck or Old Duck - a duck (usually over 6 months of age) of
either sex with toughened flesh and a hardened bill; these ducks are
usually too old to lay eggs and their meat is used in processed
products.
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 Peking Duck - Breed of duck from China.
Young Goose or Gosling – meat is tender, it weighs about 8 pounds;
a young goose weighs 12 to 14 pounds
Goose Mature Goose or Old Goose – toughened flesh and usually spent
breeder and its meat is used in processed products
Gander - a male goose
Squab a young domestic pigeon, typically under four weeks old, or its meat.
Hen or Stewing
Mature female which is usually more than 10 months old.
Chicken

Goose
https://www.collinsdictionary.com/dictionary/english/goose
Philippine Duck / Itik
https://www.elinotes.com/2019/02/program-vaksinasi-bebek-atau-itik.html

Selecting Good Quality of Poultry and Game

Duck
https://www.poultryhub.org/dr-dana-campbell-researcher-in-
industry-luv-a-duck-vis-report
Live Poultry Ready-to-cook
▪ clear eyes ▪ Dressed birds marinated and seasoned.
▪ fine and soft feet for young chicken
Poultry parts
Whole Poultry ▪ Dark meat – drumsticks, wings, thighs,
These are slaughtered birds that have been backs, and rib cage
bled and de-feathers. ▪ White meat – breast
▪ intact head, feet, and viscera ▪ Giblets – heart, gizzard, necks, and liver
▪ moderate fat coverings
▪ free from pin feathers, no cuts/scars

Dressed Poultry
Slaughtered birds that have been bled, de-
feathers, and visceral organs are removed.
▪ skin is smooth and yellow in color
▪ breast and thighs are well-developed
▪ no objectionable odor
▪ heavy and not watery

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Nutritional Value of Poultry and Game
Like meat, poultry contains high quality
proteins. Chicken, the most consumed among
the fowls, has 22.6% protein, 76.3% water and
traces of fat, vitamins and minerals. *DepEd
Textbook Cookery Manual
Preparation of Poultry for Cooking
▪ slaughter and bleeding
▪ scalding
▪ defeathering
▪ evisceration
▪ deboning
Market Forms of Poultry
1. Live Poultry – healthy, alert, and well-
feathered
2. Dressed Poultry – most available market
form in the market such as head, feet,
blood, feathers, and internal organs
removed.
3. Drawn Poultry – dressed poultry that have
been chilled or frozen.
4. Ready-to-cook – marinated or seasoned
poultry products.

Different Cuts of Poultry

A. Directions: Arrange the jumbled letters to identify the mystery word and describe each
term. Write your answer in your portfolio/activity notebook.
1. AEGM 6. KCCIHNE
2. LOTRUPY 7. OASRRET
3. RSSDEDE 8. GATS
4. WDNAR 9. PANOC
5. RYFRE 10. BLTGSEI
B. Modified TRUE or FALSE
Directions: - If the statement is correct write TRUE, and if FALSE change the underlined
word (s) to make it correct. Write your answer in your portfolio/activity
notebook.
1. Dressed poultry are slaughtered birds with intact visceral organs.
2. Ready-to-cook poultry products are marinated and well-seasoned.
3. Peking ducks are originated in Australia.
4. Live poultry is healthy, alert, and well-feathered.
5. A roaster is usually 5-6 months of age.
6. Breast is the white meat of poultry products.
7. The broiler or fryer is young chicken usually 9-12 weeks of age.
8. Giblets are wings, thighs, rib cage, and drumsticks.
9. Poultry products of dark meats are liver, necks, gizzard, and hearts.
10. Hen is called stewing chicken is usually more than 10 months old.

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 MODULE
PREPARING POULTRY AND GAME DISHES
12
Lesson 2 Prepare Poultry and Game Dishes
The method of cooking will be determined by the quality, type of bird and cut of
the meat. The flavor of the meat is determined by the type of food in which the bird was
raised
At the end of this lesson, you are expected to:
1. identify different principles of preparing and cooking poultry and game
dishes;
2. determine the characteristics of poultry and game that occur for each
cooking principle; and
3. appreciate the different cooking principle

Directions: Identify the Poultry Parts (Dark meat, White meat, Giblets).
1. Drumstick 3. Breast 5. Liver
2. Gizzard 4. Wings

Principles of Poultry in Cookery Causes of Spoilage & Contamination

1. The fat distribution and maturity of
fowl affect the quality of product.
Mature bird is best with moist heat
cooking, while young birds are for dry
heat.
2. Stuffing of turkey and chicken should
be done immediately before roasting
to prevent risk of microbial
contamination.
3. Cooked poultry should be eaten
immediately or refrigerated if not
consumed. Leftover stuffing should be
stored separately to prevent
contamination.
4. Pale-colored poultry meat is best to
employ dry heat cooking with fat for a
brown color.
5. Palatability of lean poultry meat can
be improved in basting.
1. Failure to properly refrigerate food.
2. Failure to heat and cook food.
3. Food prepared a day of more before
they are served.
4. Contaminated ingredients should not
be mixed with uncooked and/or
cooked food.
5. Cross-contamination of cooked foods
through improperly cleaned
equipment.
6. Failure to reheat foods to temperature
that kills bacteria.
7. Poor personal hygiene practices.

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Minimize Wastage Through Preparation of Poultry and Game
When preparing meat, it is important to prepare what is needed for production.
1. Cleaning
Cleaning must be done thoroughly to prevent pathogens during preparation.
2. Trimming
Removing of unwanted fat and bone gristle to maximize yields and margins to
reduce food waste.
3. Slicing
Uniform Cutting or slicing of poultry meats is very important during the
preparation.
Select Appropriate Cooking Method for Poultry and Game Meats
Poultry, like meat may be cooked by either dry or moist heat method. The choice
of cooking method depends mainly upon the age of the bird, carcass and fat content
should also be taken into consideration.

1. Moist Heat Method Method of Cooking depends on the

Cooking poultry meats using Quality of Meat
moist heat includes simmering, 1. Tender cuts
poaching, boiling, braising, - Poached or steamed (wet
stewing, pot roasting, and methods) moderate cooking
steaming. for tender meats.
2. Dry Heat Method - Fried, grilled and roasted
Involve the circulation of hot air or (quick dry methods) add
direct contact to fat to transfer flavor to tender meats
heat. Common methods include when cooked.
pan frying, searing, roasting, 2. Tougher cuts
tandoori, sauteing, stir frying, - Braised or stewed (slow
shallow and deep frying, en wet methods).
papillote (paper bag cooking),
grilling, broiling, and rotisserie
cooking.

What’s up CHICKEN?
Directions: Identify the method of cooking Poultry and Game (Moist heat / Dry heat)
that described below. Write your answers in your activity/portfolio notebook.

1. Braising __________ 6. Poaching

2. Broiling __________ 7. Roasting
3. En papillote ___________8. Searing
4. Frying ___________9. Steaming
5. Grilling ___________10. Stewing

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Try Me! Notes to the Teacher
Directions: Record your demonstration in applying the See rubric in the instructional
appropriate hygienic preparation of poultry design page 11. Discuss to
products including mise en place. Your outputs learners on how their output
will be evaluated using the rubrics of will be rated.
assessment in your activity/portfolio notebook.

LET’S PRACTICE!
Directions: Enrich your learning by preparing and cooking poultry dishes. Write your
recipe cards. Your outputs will be evaluated using the rubrics of assessment
in your activity/portfolio notebook.
Task Prepare and cook stewing (moist heat) and pan frying (dry heat)
1. using the following standards.
Notes to the Teacher
Teacher will present the performance task (job sheet), and rubric of assessment to learners. Create a link of your
presentation where learners can visibly view. (see rubrics in the instructional design - page 10 Enrichment)

MODULE 12 PREPARING POULTRY AND GAME DISHES

Lesson 3 Present Poultry and Game Dishes
Food plating is the process of arranging and decorating food to enhance its
presentation. Improving the presentation of a dish adds value to the dining experience,
and provides room for a higher rank on food.

At the end of this lesson, you are expected to:

▪ Identify factors of presenting poultry and game dishes;
▪ plate and present different poultry and game menu items;
▪ follow standard procedures in presenting poultry and game dishes; and
appreciate the importance of presenting poultry and game dishes.

A. Directions: Write M if the statement is correct and F if incorrect.

1. Cleaning must be done thoroughly to prevent pathogens during
preparation.
2. Palatability of lean poultry meat can be improved in basting.
3. Stewing is one of the best ways of cooking tough meat.
4. Dry heat method involves hot air circulation during cooking.
5. Trimming is the removal of unwanted fats and bone gristle.
6. Poaching or steaming is best suited for tender meat.
7. Uneven food cuts may produce better cooking outcome.
8. Failure to properly refrigerate food can cause spoilage and
contamination.
9. Sick employees are still allowed to work in the kitchen for faster
production.
10. Stuffing of turkey and chicken should be done immediately before
roasting to prevent risk of microbial contamination.

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Food presentation will affect a person’s perception on the food.

Food Plating- is the process of arranging and decorating food

Food Presentation- is the art of modifying, processing, arranging, or decorating food to
enhance its aesthetic appeal.
Portion Size- is the amount of a food you choose to eat which may be more or less than
a serving.
Serving Size- is the standardized/quantified amount of food to serve.

Factors to Consider in Meats that can be Served Hot or Cold

Presenting/Plating Poultry and Game • Grilled
Dishes • Roasted
• Types of service wares • Poached
• Plating
• Garnishing Meats Cooked in Liquid
• Sauces • Stews
• Accompaniments • Braises
• Casseroles
• Curries

Plating and Presenting Poultry Dishes

Plating Food- is the act of arranging the Decorate the Frame
meal on the individual plate immediately If the food is the masterpiece, then the
before serving. plate is its frame. Adapt artistic framing
strategies to your cooking for a quick way
Basic Elements of Plating to improve your food’s presentation.
• Create a framework, starts with a Mix Shapes, Colors, and Textures
drawing, and sketches to visualize Food is naturally beautiful. Combine foods
the plate. with different shapes, colors and textures
• Keep it simple, select one ingredient on the same plate. These different
to focus on, and use space to elements combine for a dish that catches
simplify the presentation. the eye.
• Balance the dish Garnishing
• Get the right portion size Can be as simple or intricate as you like.
• ghlight the key ingredients For a twist on the traditional parsley sprig,
use a sprig or two of an herb or spice that
was used in the dish. You can also garnish
with small fans of fruits and vegetables
like cucumber, pineapple, avocado, citrus,
kiwi or apple. The key to selecting a
garnish is picking a garnish that will
improve the dish.

A. Directions: Enumerate the basic elements of plating and factors to consider

in plating/presenting poultry and game dishes. Write your answer in your
activity / portfolio notebook.
1. What are the basic elements in plating?

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 2. What are the factors to consider in plating/presenting poultry and game
dishes?

B. Show Me!
Directions: Document your demonstration in preparing Poultry dish with your original
recipe card then plate and present. Write the procedure and rubrics of
assessment in your activity / portfolio notebook. Your output and performance
will be rated using the rubric

MODULE
PREPARING CEREAL AND STARCH DISHES
12
Lesson 4 Store Poultry and Game Dishes
Poultry spoils quickly unless it is properly handled and stored. After being brought
home from the market, it should be unwrapped as quickly as possible and wiped off with
a damp cloth. Then it should be lightly covered with waxed paper, placed in shallow
utensils and stored in a cold part of the refrigerator near the freezing unit or ice. Cooked
poultry should be cooked as quickly as possible. Frozen poultry must be thawed before
cooking. Removed bones to save space when storing.
At the end of this lesson, you are expected to:
1. familiarize the proper storing of poultry and game;
2. keep poultry and game product in appropriate conditions to maintain
freshness and quality: and
3. value the importance of storing poultry and game products.

Directions: Read the following statements carefully. Choose the correct letter that
describes the statement. Write your answer in your activity/portfolio
notebook.
1. It is the process of arranging and decorating food.
A. Food plating C. Portioning
B. Food presentation D. Serving
2. It is the art of modifying, processing, arranging or decorating food to enhance its
aesthetic appeal.
A. Food plating C. Portioning
B. Food presentation D. Serving
3. It is a meat that can be served hot or cold.
A. Braises C. Roasted
B. Casseroles D. Stews
4. It is a meat that can be cooked in liquid?
A. Grilled C. Roasted
B. Poached D. Stews
5. It is the amount of a food you choose to eat which may be more or less than a
serving.
A. Food plating C. Portion size
B. Food presentation D. Serving size

Techniques in Storing Fresh Poultry

• Fresh poultry should be stored on drip trays and covered.
• These should be placed in a refrigerator where they can be kept for approximately
3 days.

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 • Store fresh poultry at 4oC.
• The trays should be changed regularly.
• All stored poultry should observe FIFO system.

Never freeze poultry in bulk. Spread out to freeze in single layers and when frozen,
store in freezer boxes or crates with correct labeling and use by dates.
Freezing and Thawing Poultry
To prepare poultry properly for freezing, it should be wrapped tightly in a moisture-
vapor proof film, foil or paper and freeze at -170oC (0oF) or lower. Although there are no
abrupt changes in quality during the first few months of poultry storage, it has always
been a good practice to use these chickens first which have been in storage longest and
those with torn wrapper.
Storage Time for Poultry and Game
Product Refrigerator (35-40oF) Freezer (0oF)
Chicken and turkey (whole) 1 – 2 days 12 months
Chicken (pieces) 1 – 2 days 9 months
Turkey (pieces) 1 – 2 days 6 months
Duck and Goose (whole) 1 – 2 days 6 months
Giblets 1 – 2 days 3 – 4 months
Wild duck, pheasant. Goose 1 – 2 days 6 months
(whole) 2 – 4 days 4 -- 6 months
Cooked Poultry dishes 1 day Not advisable
Canned Poultry, opened

Basic Practices in Handling Food Safe Steps in Handling, Cooking, and

Safely Storing
- Shopping ▪ - Cooking ▪ Clean - Wash hands and surfaces often.
▪ Storage Serving ▪ Separate – Do not cross-contaminate.
▪ Preparation ▪ Leftovers ▪ Cook – cook to proper temperatures.
▪ Thawing ▪ Refreezing ▪ Chill – Refrigerate promptly.

Directions: Enumerate the techniques and steps in handling, cooking, and storing
poultry products. Write your answer in your activity / portfolio notebook.
1. What are the techniques in storing fresh poultry products?
2. What are the steps in handling, cooking, and storing poultry products?

Show Me!
Directions: Document your demonstration in poultry
dish with your preferred recipe. Observe the Notes to the Teacher
standard preparation and sanitary Present rubric of assessment to
practices in preparing and cooking poultry learners before performing the task.
dishes. Write the procedures and rubrics of
assessment in your portfolio notebook.

Task 1: Mise en place, Prepare, Present and Store Poultry and Game Dishes

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 Note to the Teacher
Check Summative Assessment - Cookery Teachers Group Chat / FB Page. Teacher
Prepare a Tailored Summative Assessment aligned to this module.

What a magnificent performance! Now you are ready to move on

to the next module.

MODULE PREPARING AND COOKING

13 MEAT DISHES
Meat is an edible portion of cattle, swine, and sheep. Different retail cuts of meat
are available in the market that has pure lean muscle, lean muscles with fat or lean
muscle with fat and bone.
At the end of this lesson, you are expected to:
▪ identify different types of meat and composition;
▪ explain the basic method of preparing meat; and
▪ demonstrate the different methods in tenderizing meat

MODULE 13
Perform Mise En Place
Lesson 1
At the end of this lesson, you are expected to:
▪ identify different types of meat and composition;
▪ explain the basic method of preparing meat ;

▪ demonstrate the different methods in tenderizing meat

A. Directions: Identify the following cuts of poultry.

1 The first section is between the shoulder and the elbow.
2 The flat center section and the flipper (wing tip).
3 A breast quarter with the wing removed.
4 Marketed either fresh or frozen
5 It includes the lower portion of the leg quarter

Different Kinds of Meat and Its Source

Kinds of Meat Source
from domesticated pigs, slaughter one year or less of age to
Pork
ensure tender cuts
from the flesh of a young calf (4-5 months old) and considered the
Veal
finest meat
Beef the flesh of mature cattle and categorized as red meat.
The meat of young domesticated sheep is a red meat that is richer
Lamb
in iron that poultry or fish.

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 meat from carabao, a popular with the public because it is healthy
Carabeef
and delicious
a flesh from domesticated adult deer/goat is an excellent source of
Chevon
lean meat in the preparation of low-fat meat products.
Composition of Meat
1. Water – 70% of muscle tissue;
2. Protein – 20% of muscle tissue;
3. Fat – 5% of the muscle tissue and Carbohydrates
The fat in meat contributes to:
a) Juiciness -Marbling is fat that is deposited within the muscle tissue. Surface fats
protect
the meat drying out during cooking and adding surface fat is called barding.
b) Tenderness - marbling separates muscle fibers and makes the meat easier to chew.
c) Flavor- fat is the main source of flavor in the meat.
Structure of Meat
1. Muscle fibers -lean meat is composed of long, thin muscle fibers bound together in
bundles.
a. Fine-grained meat is composed of small fibers bound in small fibers.
b. Course – textured meat has large fibers.
2. Connective tissue - these are a network of proteins that bind the muscle fibers
together.
Two Kinds of Connective Tissue
a) Collagen- white connective tissue that dissolves or breaks down by long slow
cooking with liquid.
b) Elastin - yellow connective tissue and is not broken down in cooking.
Basic Preparation Methods of Meat
a. Washing – clean meat with blood contact and dry thoroughly with absorbent kitchen
paper.
b. Skinning – removing the meat’s skin (most of the meat you dealt with has been
already skinned by the supplier).
c. Dicing - to cut into cubes for various types dishes such as steak, kidney pie and
pudding.
d. Trimming - remove gristles and sinews as much as possible to improve the
appearance of the cut or join.
e. Slicing - the cutting of meat by determining the direction of the grain (the muscle
fibers)
f. Seasoning - addition of salt and white or black pepper to improve the flavor of food.
g. Coating: two basic coatings are:
Flour – coat the meat before cooking, otherwise the flour becomes sticky and
unpleasant.
Bread crumbs – coat the meat in flour, then egg wash and finally with the bread
crumbs.

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 A. Directions: Identify the types of meat of the following animals.

Type of
Source of Meat Meat
1. It is considered as the finest meat from flesh of a young calf, 4-5
months old.
2. A meat of domesticated pigs which slaughter one year or less of age
to ensure tender cuts
3. It is a red meat from flesh of mature cattle.
4. It is a low-fat red meat from the flesh of adult goat or deer.
5. It is a popular from the flesh of carabao because it is healthy and
delicious meat.
6. It is a red meat from the flesh of young sheep which is richer in
iron that poultry or fish.

B. Directions: Describe the following basic methods of preparation of meat. Write

your answer in your notebook.
1. Cutting of meat by determining the direction of the grain (the muscle fibers).
2. Remove as many gristles and sinews as possible
3. Roll the meat first in flour, then egg wash and finally with the bread crumbs
4. Meat with blood contact and dry thoroughly with absorbent kitchen paper
5. Add salt and white or black pepper to improve the flavor of food
6. Cut into cubes for various types dishes such as steak, kidney pie and pudding
7. Remove the skin or the outer part of the meat

MODULE 13 PREPARING AND COOKING MEAT

Lesson 2 Prepare Meat Dishes
There are various different ways to cook meat, it is best to tailor the cooking to
meet the needs of the meat. Methods of cooking meat include dry heat and moist heat.
Methods should be selected based on initial tenderness of the cut, desired quality
characteristics of the resulting product, available cooking facilities and equipment, and
the amount of time available for preparation.
At the end of this lesson, you are expected to:
1. identify the market forms and cuts of meat
2. prepare meat cuts according to the given;
3. use suitable marinades for a variety of meat cuts;
4. apply the different techniques in meat preparation
5. value the importance of the different methods and tips in preparing vegetable
dishes.
6. cook meat-cut dishes according to the given recipe

Directions: Identify the sources of meat described below.

1. It is the finest meat from flesh of a young calf, 4-5 months old.

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 2. It is a meat from domesticated pig
3. It is a popular meat which is came from carabao
4. It is a red meat from flesh of mature cattle.
5. It is a meat that is rich in iron and came from a young domesticated sheep.
6 It is a low-fat red meat from the flesh of domesticated adult goat or deer.

Methods of Cooking Meat

1. Dry heat cooking, such as roasting, broiling, or sautéing.
2. Moist heat cooking, like braising, steaming, or poaching.
Choosing the Right Cooking Technique
Culinary arts major part is using the appropriate cooking method for the type of food
being prepared.
Dry heat cooking – involves high heat with temperature of 300°F or hotter, a cooking
technique where the heat is transferred to the food item without using any moisture.
• Roasting & Baking - cooking that use hot, dry air to cook food roasting and baking.
• Grilling & Broiling - rely on heat being conducted through the air room an open
flame.
• Sautéing & Pan-Frying - requires a very hot pan and small amount of fat to cook
the food very quickly.
• Deep-Frying – it involves submerging food in hot, liquid fat.

Moist heat cooking –it involves cooking with moisture, whether it's steam, water, stock,
wine
• Simmering – it cooks food very evenly bubbles forming and gently rising to the
surface of the water, cooking liquid is a bit hotter than poaching from 180°F to
205°F.
• Boiling -the water reaches its highest possible temperature of 212°F.
• Steaming – cooking technique that employs hot steam to conduct the heat to the
food item.
• Braising & Stewing - item to be cooked is partially covered with liquid and then
simmered slowly at a low temperature. braising is best done in the oven, for more
evenly cooking
• Begin by Searing-moist heat does not permit the various browning reactions that
dry heat produces, giving cooked meats the brown, outer crust that also helps to
develop complex flavors and aromas.
Market forms of meat
1. Fresh meat – meat that is recently slaughtered, has not been preserved, frozen.
2. Chilled meat – meat that is placed in chiller or slightly cold.
3. Cured meat – meat preserved by salting, smoking or aging.
4. Processed meat –meat preserved by chemical process.
A butcher’s guide to beef cuts and joints
A side of beef is divided into various joints for cooking.

cut from superior hindquarter and are perfect

Shins for casseroles and stews

24 DO_Q4_COOKERY4_GRADE11/12
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Oxtail the thicker top part of the animal tail.
Long, slow braising to release its full flavor.

Rump Suitable for cutting into steaks, or for

roasting or pot roasting as a joint. has a
rich, beefy taste and a firm, juicy bite

Sirloin one of the most flavor steaks, tender as fillet

and lightly marbled, with a thin strip of fat
on one edge, sirloin can be cut into steaks
or roasted whole as a joint.
Fillet the most expensive and most tender part
because the muscle is least used by the
animal The meat is lean. And can be cut into
steaks, the center cut can be roasted as a
joint, or the tail of the fillet can be cut into
strips and stir fried.
5-bone rib a popular choice at restaurant, this joint is
unbeatable for special family meals.

Ribeye heavily marbled cut has a ribbon of fat at its

core, which melts during cooking, making
the meat juicy. It can be roasted as a joint
or cut into steaks.
Brisket cut from the breast of the animal, top-
quality brisket can be hand rolled and tied
to keep its shape during cooking. It is
suitable for braising or boiling.
Beef Rib the meat between the rib bones is very
heavily marbled and, as such, is full of
flavor. It needs long, slow cooking to break
down the fat, but the reward is an intense
flavor. It can be used for slow cooking, or as
whole beef back rib racks for roasting, pot
roasting or barbecuing.
Ox tongue a favorite from days gone by, unsalted ox
tongue tastes delicious served hot or cold. It
has a rich, beefy flavor and is best cooked
for several hours to tenderize the meat.
Off-cuts Off-cuts of beef can be used for kebab
cubes, minced steak, diced steak and
burgers

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 Roasting Beef
Timing and testing -Roasting time, in a hot oven at 200°C –220°C, is approximately
15 minutes per ½ kg plus 15 minutes.

To test whether a joint is cooked.

1. If you do not have a temperature probe, remove the joint from the oven and place
on a dish or plate, firmly press the meat surface to force out some meat juice, check
the color of the juice:
• red – indicates that the meat is underdone;
• pink – indicates that the meat is medium done;
• clear – indicates that the meat is cooked through.
2. When using a meat temperature thermometer, insert it into the part of the joint
that was the thickest before it was placed in the oven. The internal temperature
reached should be as follows:
Inside
Doneness Temperature Appearance Texture
Rare 120°F 75% Red the steak will be tender and juicy,
Medium Rare 130°F 50% Red still result in a juicy and tender steak,
Medium 25% - light tougher texture and a less-juicy
Done 140°F pink inside.
chewy and have very little moisture
Medium Well 150°F touch of pink inside
its crisp outer, completely cooked
Well Done 160°F 100 % brown insides and leathery texture.

A butcher’s guide to pork cuts and joints

Loin it is sweet, moist and tasty which can be cut

to different thicknesses.

Fillet a very lean, tender and mild-tasting cut,

medallions which tastes delicious pan fried. Because it is
so lean it also works well with creamy sauces

Mini-steaks an innovative cut from the loin, lean meat,

cooks in minutes and stays juicy and tender.

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 Chops from the loin cut, but with the rib bone still
attached, which gives them a delicious meaty
flavor.

Belly it has rich seams of fat that make it ideal for

slow roasting. The fat gives a good savory
flavor and makes the meat very tender. It
also makes good crackling (crisped skin),

Pork Rib Pork rib roast may have 7 highly trimmed

bones; it has a fat covering to keep the meat
moist.

Shoulder this is a boneless cut with a good firm texture

and lots of flavor. It is suitable for roasting or
pot roasting, and is a good-value cut for
everyday meals.
Rindless Lean and meaty, this joint has a good firm
shoulder texture and is easy to roast or pot roast.

Marinades
Good marinade will add flavor to your favorite meat and make it more tender and juicier.
Three basic components.
1. Acid –lemon juice, vinegar, yogurt, or wine, it breaks down the meat & tenderizes it.
2. Oil - this protects & preserves the food while marinated & also when its being cooked.
3. Any herb and/or spice -this is what gives a marinade its unique flavor and zest.
Here are Some General Guidelines for Marinating:
• Marinate meat and poultry for 2 hours up to 2 days
• Use a non-reactive container - steer clear of aluminum, copper, or cast iron.
• Wait for your marinade to cool down before pouring over the meat of your choice.
• Always refrigerate your meat while it's marinating and never reuse marinades.
Types of Marinades
1. Pineapple Marinade. 3. Mustard-Vinegar Marinade 5.Teriyaki Marinade
2. Jamaican Jerk Marinade. 4. Bourbon Marinade -. 6. Pork Rib Marinade

A. Directions: Identify the types of beef cuts being described below.

1. The most tender part and most expensive lean meat that can be cut into steaks
2. It has a rich beefy flavor and cooked best for several hours to tenderized.
3. A lightly marbled cut, with a thin strip of fat on one edge and as tender as fillet.
4. Beef cut from the breast of which can be hand rolled and tied and suitable for
braising or boiling.
5. Cuts of beef that can be used for kebab cubes, minced steak, diced steak, and
burgers.

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B. Directions: Identify the types of pork cuts being described below.

1. An innovative cut from the lean meat from loin, cooks in minutes and stays juicy
and tender.
2. From the loin cut with the rib bone still attached which gives them a delicious
meaty flavor
3. It has 7 highly trimmed bones with a fat covering that keeps the meat moist.
4. This is a boneless cut with a good firm texture and lots of flavor which is suitable
for roasting or pot roasting.
5. It makes a good crackling and has rich seams of fat that make it ideal for slow
roasting.

MODULE 13 PREPARING AND COOKING MEAT

Lesson 3 Present Meat Dishes
Before you begin preparing your dish, you should consider the plating design you
want for your presentation, the cuts of every ingredient including the shapes and sizes
need to be considered, as well as, the garnishes, sauces and decorating tools to be used.
This module dealt with the different decorating tools for plating and guidelines to
achieve a well-presented dish.
At the end of this lesson, you are expected to:
3.1 present meat dishes aesthetically, based on classical and cultural standards
3.2 select suitable plate according to standard in serving meat dishes
3.3 present meat dishes hygienically and sequentially within the required timeframe

Directions: Choose the correct answer inside the box. Write your on your notebook.
1 Cut of pork which is equivalent to the sirloin in beef a. Brisket
2 A lean meat innovative cut from the loin b. Loin
3 Cut from the breast of the animal c. Mine Steaks
4 Cut from the back part of the animal d. Saddle
5 The most expensive, the most tender part e. Fillet

Having the proper food presentation and plating tools is essential to high-quality
plating. Here are a few items you should be sure to purchase if you don't already own
them:
Plating Tools
a. Decorating Brushes - use them for both detailed line work and broad
b. Garnishing Kits - this includes plating wedges, tongs, squeeze bottles, and brushes.
c. Molds- for cutting ingredients to a specific shape and size. Ring molds also help you
develop height and structure when stacking ingredients.
d. Plating and Precision Tongs-used in placing garnishes or small, delicate foods.
e. Plating wedges -used for smearing sauces and other soft ingredients into designs
on your plate.
f. Shavers –for shaving chocolate, cheese, or soft vegetables on top of your finished
creations.

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 g. Spoons -saucier spoons us to drag smears of sauce across your plate, and utensil
with a tapered bowl that are used for drizzling and pouring. Also, slotted spoons
used to separate solids from liquids.
h. Squeeze Bottles- are ideal when applying sauces to your finished plate.
Guidelines in Plating Food
For tips and tricks on how to create a beautiful plate, consider the steps below:
1. Choose the Perfect Plate
Selecting the right plate for your meal is key to attractive food presentation. Here are some
things to keep in mind:
• Choose the right size and shape of plate
• Choose a complementary plate color
2. Placing Your Ingredients
Here are a few of the most important aspects to consider as you build your dish:
• Plate with a clock in mind (your protein should be between 3 and 9, carbohydrate
from 9 and 12, and your vegetable from 12 and 3.)
• Use moist ingredients as your base.
• Place food to create flavor bites.
• Serve odd amounts of food.
• Don’t overcrowd your plate.

3. Pay Attention to the Details

As you plate your dish, you'll also want to pay attention to the details:
• Create height on your plate.
• Think about color and contrast.
• Use texture to enhance your dish
4. Design and Create with Sauces
5. Use Garnishes Purposefully.

Directions: Write YES if the statement is correct and if it is wrong, change the underlined
word or group of words to make the statement correct.
1. The proper food presentation and plating tools is essential to high-quality plating
2. Selecting the right plate for your meal is key to attractive food presentation
3. Saucier spoons used to separate solids from liquids
4. Carbohydrate should be place from 9 and 12 in clock method plating
5. As you plate your dish, you'll also want to pay attention only to the main ingredient.

PRATICE MAKES PERFECT

This time, try to create a great meat dish and present it by enhancing its aesthetic
appeal based on the guidelines in plating /presenting meat dishes.

MODULE 13 PREPARING AND COOKING MEAT

Lesson 4 Store Meat Dishes
All food needs to be stored and prepared safely. Meat is among the most perishable
foods. This perishable ability makes it a potentially hazardous food and in an ambient
temperature, meat spoils so fast. It is therefore necessary to keep it in a proper storage.
This lesson includes proper storing techniques of meat.
At the end of this lesson, you are expected to:
4.1 utilize quality trimmings and leftovers in storing meat
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 4.2 store fresh and cryovac-packed meat according to health regulations
4.3 use required containers and store meat in proper temperature to maintain
quality
and freshness
4.4 store meat in accordance with FIFO operating procedures and meat storage
requirements

Directions: Identify the following plating tools.

1.This includes plating wedges, tongs, squeeze bottles, and brushes.
2. Used for smearing sauces and soft ingredients into designs on your plate.
3. Used to drag smears of sauce across your plate
4. Ideal when applying sauces to your finished plate
5. Help you develop height and structure when stacking ingredients.

How to Store Meat

• Store meat in the coldest part of the refrigerator. For a longer time: Preferably in
vacuum. For a shorter time: Preferably kept ‘aired’ under a piece of cloth.
• Heating and chilling should be carried out as quickly as possible.
• Trust your nose more than the given ‘use by’ date.
Storing Meat
It's important to store meat safely in the fridge to stop bacteria from spreading and
avoid food poisoning.
• store raw meat in clean, sealed containers on the bottom shelf of the fridge
• follow any storage instructions on the label and do not eat meat after its use by
date
• keep cooked meat separate from raw meat and ready-to-eat foods in general.
Freezing and Defrosting Meat
It's safe to freeze meat as long as you:
• freeze it any time before its use by date
• defrost meat thoroughly before cooking –put it in a bowl to stop bacteria in the
liquid spreading to other foods.
• defrost meat in a microwave if you intend to cook it straight away or, if not, defrost
in the fridge overnight.
• cook food until it's steaming hot throughout.

Make sure meat is properly wrapped in the freezer or it might get freezer burn, which
can make it tough and inedible. Date and label meat in the freezer and eat it within 24
hours of defrosting.
You can freeze meat for a long time and it will still be safe to eat, but the quality will
deteriorate so it's best to eat it within 3 to 6 months. Do not worry if it's frozen for longer
– try marinating it before cooking to improve texture or use herbs and spices to add flavor.
Refreezing Meat
• Never refreeze raw meat that has been defrosted.
• You can cook frozen meat once defrosted, and then refreeze them.
• You can refreeze cooked meat once, as long as they have been cooled before going
into the freeze
• Frozen raw foods can be defrosted once and stored in the fridge for up to 24
hours before only.
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 •
To reduce wastage, divide the meal into portions before freezing and just defrost
what you need.
Using Leftovers
Do not throw away leftovers – Follow these tips to make the most of them:
• Cool leftovers as quickly as possible, ideally within 2 hours divide leftovers into
individual portions
• Use refrigerated leftovers within 2 days
• When reheating food, make sure it is heated until it reaches a temperature of
70°C for 2 minutes.
• Always defrost leftovers completely, either in the fridge or in the microwave
• When defrosted, food should be reheated only once, because the more times you
cool and reheat food, the higher the risk of food poisoning
• Cooked food that has been frozen and removed from the freezer should be
reheated and eaten within 24 hours of fully defrosting.

A. Directions: Write Yes if the statement is correct and if it wrong, change the
underlined word or group of words to make the statement correct.

1. You can cook frozen meat and fish once defrosted, and then refreeze them.
2. Store meat in the inner part of the refrigerator
3. Trust your nose more than the given ‘use by’ date
4. Use refrigerated leftovers within 7 days
5. When reheating food, make sure it is heated until it reaches a temperature of 70°C for
1minute.
6. Use refrigerated leftovers within 7 days
7. Divide the meal into portions before freezing and just defrost what you need
8. Defrost meat in a microwave if you intend to cook it straight away or, if not, defrost it
in a room temperature.
9. Frozen raw foods can be defrosted once and stored in the fridge for up to 24 hours
before only.
10. The more times you cool and reheat food, the higher the risk of food poisoning.
B. Activity: Create and Post
Create kitchen rules on how to store meat and left overs that will prevent food poisoning
in your home. You can work together with your family members

Note to the Teacher

1. Present rubrics of assessment to learners.
2. Check Lesson 3 and 4 in Cookery Teachers Group Chat / FB Page.
3. Check Summative Assessment and Answer Keys in the Teachers Group Chat / FB
Page.

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Books
Rondilla, Avendaño, Roque et. al. Cookery Technical Vocational
Livelihood Track: Home Economics. 2017
Online Sources
Deped, Kong, Domo et. al. Technical Vocational Livelihood Track https://www.theculinarypro.com
Home Economics Cookery 1 of 2. 2016 /vegetable-cooking-methods
Gisslen, Appleby et. al. Professional Cooking. 6th Edition, Copyright https://www.theculinarypro.com
2007 John Wiley & Sons, Inc. New York /vegetable-cooking-methods
Good Housekeeping et. al. Cookery Book, The Cook’s Classic
Companion. 13th Edition. Eburry Press. 1992

For inquiries or feedback, please write or call:

Department of Education – SDO Valenzuela
Office Address: Pio Valenzuela Street, Marulas, Valenzuela City
Telefax: (02) 8292-4340
Email Address: sdovalenzuela@deped.gov.ph
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